It doesn't need to have a water bath...but, the texture will be little different (not as creamy, imo) and also the cake will rise and then leave a "sinkhole". My mom still makes her cheesecakes like this! She doesn't believe in the waterbath method.

I agree...you don't *have* to use a water bath but you'll get more consistent results if you do.

The biggest keys with cheesecakes are:1) let the ingredients come to room temp before using (30 minutes on the counter)2) Mix your cream cheese until smooth before adding any other ingredients, especially liquids. 3) use a water bath4) don't overbake5) When cooking is complete, gently loosen the collar of the pan...don't remove it entirely until completely cool.

I don't use a waterbath. I just mix my room temp ingredients and bake at a lower temp for a longer amount of time. I always come out with creamy cheesecakes, and they don't brown unless I bake too long.